amylose

noun

1. the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine.

noun

1. the minor component (about 20 per cent) of starch, consisting of long unbranched chains of glucose units. It is soluble in water and gives an intense blue colour with iodineCompare amylopectin

n.

1. The inner portion of a starch granule, consisting of relatively soluble polysaccharides having an unbranched, linear, or spiral structure.
2. A polysaccharide, such as cellulose.